Keerai Masiyal | கீரை மசியல் | Spinach Masiyal

Keerai Masiyal is a healthy accompaniment for south Indian meals. Have it as a side or top it over rice with a dollop of ghee, is just heaven!

Keerai, literally translates to Lefty Greens and Masiyal refers to Mash. A very healthy dish made with pureed spinach and tempered with spices. This dish is quite common in Tamilian homes and often made with or without dal. #keeraimasiyal #கீரைமசியல் #spinachmasiyal

Ingredients

Spinach / Palak Keerai – 1 small bunch (30 leaves with stalks)
Pearl onion / Chinna vengayam – 6 (chopped)
Tomato – 1/4 cup
Garlic – 3 (crushed)
Green Chili – 3
Cumin seeds – 1 teaspoon (for grinding)
Turmeric powder – 1/4 teaspoon
Oil – 1 teaspoon (for saute)
Mustard seeds – 1/4 teaspoon
Split black gram – 1/4 teaspoon
Cumin seeds – 1/2 teaspoon (for tempering)
Asafoetida powder – 1/4 teaspoon
Salt – 3/4 teaspoon (or to taste)(preferably kosher)
Sugar – a pinch
Oil – 2 teaspoons

Lets see how to make this Keerai Masiyal…

Wash the spinach leaves in cold water. Rinse a few times to get rid off all the dirt.

Heat a teaspoon of oil in a pan, temper with cumin seeds and saute onion, green chilli and garlic for few minutes.

Now add the tomatoes and saute until lightly soft.

Add in the washed spinach leaves and saute with a pinch of sugar.

The spinach will wilt a bit, add in turmeric powder at this stage. Keep sautéing.

After few minutes the leaves will cook retaining the the color. (Do not add salt yet) Switch off.

As it cooks it will release water. Separate the cooked spinach leaves to one side and reserve the stock in the pan. Let the spinach cool a bit.

I used a food processor to puree it. You may use your mixer … but do not add any water to grind.

Return that puree to the pan along with the stock and cook some more thicken. You can add salt at this stage.

Meanwhile in a separate pan, heat oil and temper with mustard seeds, split black gram, cumin seeds, dry red chilli and asafoetida powder. Pour that over the masiyal (puree) and switch off.